. Loving Every Moment .: Chicken Pot Pie

Let me start by saying, I really enjoy a good pot pie. Now, I grew up eating the frozen ones. They were perfectly acceptable when I was child and didn't realize that I was consuming spongy chicken. Now I cannot get past the concept of fake, frozen chicken. So, I have just not had a pot pie in a long, long time.

Let me also say that I am a huge dork and purchased frozen pie crusts without a top. How can you have a pot pie with no lid? This, too, is unacceptable. I found a super easy, super quick recipe online that was fantastic.

Ingredients:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter, chilled and diced

1/4 cup ice water

Preparation:

In a large bowl, combine flour and salt. Cut in butter until mixture resembled course crumbs. Stir in water a teaspoon at a time until the mixture is cohesive. You may need to get your hands dirty to get all of the flour moist. Form it into a ball and store in the refrigerator for 4 hours.

Remove dough from refrigerator. Roll dough into a 9 inch circle. Viola! You're done!

Now onto the pot pie...

Ingredients:

1/2 pound cubed boneless, skinless chicken breasts

1/2 cup sliced carrots

1/2 cup frozen peas

1/2 cup frozen corn

1/4 cup sliced celery

2 tablespoons butter

2 tablespoons chopped onion

2 tablespoons flour
1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon celery seed

3/4 cup chicken broth

1/3 cup milk
1 nine inch unbaked pie crust

Preparation:

Preheat oven to 425 degrees.

In a large pot, boil the chicken, carrots, peas, corn, and celery for at least 15 minutes.

Meanwhile, over medium heat, cook the onions in butter until they are soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer until thick. Remove from heat and set aside.